Seattle's Favorite Kale Salad

This is my interpretation of a wonderful, good-for-you kale salad originally prepared by Seattle's top natural foods grocery chain. The flavorful wild rice, kale, and veggie combination with a lemony dressing can be made year-round and earns raves whenever it's served. It also keeps wonderfully, so make it ahead with no hesitation.


Recipes · Salad · Green Salad Recipes · Kale Salad Recipes


Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hrs
Additional Time: 10 mins
Servings: 12
Yield: 12 servings

Ingredients

Ingredients List

  • ½ cup freshly squeezed lemon juice

  • ¼ cup extra-virgin olive oil

  • 2 teaspoons Dijon mustard

  • salt and ground black pepper to taste

  • 5 cups water

  • 2 cups uncooked wild rice

  • 1 teaspoon butter

  • 4 cups finely sliced red cabbage

  • 2 large red bell peppers - seeded, cored, and chopped

  • 2 bulbs fennel, trimmed and chopped

  • 2 bunches kale, leaves stripped from stems and torn into pieces

  • ¼ lemon, juiced, or to taste


Directions

  1. Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.

  2. Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.

  3. Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

Cook's Notes:

Two to three lemons will yield 1/2 cup lemon juice.

If desired, crumbled blue cheese, toasted and chopped hazelnuts, and/or sliced radishes may be added to the salad.


Nutrition Facts (per serving)

Nutrition Facts
211 Calories
6g Fat
35g Carbs
8g Protein


Prev   Next